Creamy Cauliflower Leek Soup

1. Wash and trim a head of cauliflower into large florets (keep some stem). Steam cauliflower until soft.

2. Meanwhile, slice 2 leeks and sauté in fat of choice.

3. Once soft and shiny, add a few heads of crushed garlic and cook a few more minutes.

4. Add all veggies to a pot and add the following:

2-3 cups of broth

1-2 tbl butter

1/4-1/2 cup cream or milk of choice

For spicy add either: red pepper flakes, hot sauce or cayenne pepper. Add salt and pepper to taste and any

other herbs you like

5. Simmer on low for 5-10 minutes. Then blend with immersion blender or regular blender until smooth and

not chunky.

6. Add more liquid or spices to taste.

7. Serve hot with a topping of bacon, parmesan cheese or parsley.

Cuban Plate

1. Chuck Roast: salt and pepper a chuck roast and brown sides in skillet or in instapot, then add a cup of broth, a few bay leaves and a sprig of rosemary (and any other seasoning you wish) and cook on high for 5-6 hours (longer is better for this one!)

2. Green plantains: slice them and sauté them in a skillet with coconut oil until slightly browned. Sprinkle with salt and paprika. Or bake in the oven until soft.

3. Cabbage slaw: Slice or grate cabbage, sprinkle with olive oil (or meat broth) lime or lemon juice, rice vinegar and spices:cumin, pepper, salt, paprika and mix it all together. (optionally add shredded carrot, cilantro, green onion, garlic)

4. Slice and quarter a small to medium zucchini and sauté in meat fat from your dish (or any other fat of choice) for 5 minutes until tender.

Crush 1-2 garlic cloves and add in a 1/2 can black beans (or add another veggie if you wish.) and heat until veggies are cooked through.

Sprinkle everything with salt and pepper and smoked paprika and enjoy!I call this my Cuban Dinner and it always hits the spot!

You could also make an aioli for dipping!


Boil a quart of water and add your ramen noodles to cook separately (I used buckwheat noodles but you can use regular, rice or any other variation you want).

Once noodles are cooked, drain and set aside.

Heat 4-6 cups of bone broth (mine is from mixed bones that I make myself)

Add a dash of each:

Soy sauce or coconut aminos

Rice vinegar

Fish sauce

Red pepper paste

Black pepper

Ground ginger

Diced garlic 1-2 cloves

Then slice and add the following veggies: Bunch of bok choy

2 Scallions

Can of bamboo shoots

1/2 cup cooked ground pork (or any other meat you want)

Cook the veggies for a few minutes until the broth is at a simmer. Add the noodles in and mix it up.

Add an optional hard, soft or fried egg. Top with a bunch of fresh cilantro and enjoy.

My ramen is always different depending on what I have on hand. You can change up the veggies, spices or herbs or make it spicy. What you really need is good broth! So if you don’t make your own, buy good quality bone broth that will make any soup delicious!

Spaghetti Squash Pizza Casserole

Roast 1 medium-large spaghetti squash. Cut in half, facedown on cookie sheet, bottom filled of water. Roast at 350 for 40 mins then check. If the peel is browned and when poked with a fork is soft and can easily spaghetti, it’s done! Let it cool then fork it into spaghetti into a 8×8 or 9/13 dish (dependent on size of squash)

Brown meat and veggies of choice (I used spicy chicken sausage sliced thinly to mimic pepperoni, sliced peppers, zucchini, garlic, basil).

Add the meat and veggie sautéed] to the squash. Mix it together.

Add about 1/2-1 cup of marinara sauce, or pesto or Alfredo if you wish!

Add any spices you want (I like red pepper flakes, garlic powder and salt)

Lightly whisk 3 eggs and add them to the dish. Throughly mix together

Top with any extras: black olives, cheese, jalepenos

Bake at 375 for about 40-55 minutes until browned and bubbling.

Let cool 15 mins.

Add extra fresh basil and parmesan and enjoy!

Breakfast Hash

2 Medium red potatoes cut into medium cubes

1 Medium zucchini cut into medium cubes

Handful of kale (or any other green or veggie) sliced thinly

2 Peppers (I used one jalapeño and 1 banana pepper) seeds removed diced finely

1/2 cup ground beef (I had some already cooked so used that)

1-2 garlic cloves diced

Sautee potatoes in fat of choice until browned then add the rest of the veggies and cook until soft. Add cooked meat toward the end and any spices you want.While the veggies are cooking, cook up some bacon if you wish.

Top your hash with: Bacon 1-2 Eggs cooked how you like (we like ours fried with the yolks still soft for extra sauce). Diced fresh tomato. Sliced 1/2 avocado.

Enjoy a super nutritious and filling meal any time a day!